Velveted Chicken Or Shrimp

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Fine Cooking


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1 Tbs. good-quality Chinese rice wine or dry sherry

1 tsp. kosher salt

4 cups water (for velveting in water) or 3 to 4 cups corn, peanut, or canola oil (for velveting in oil)

1 large or extra-large egg white

1 lb. fresh skinless, boneless chicken breast, cut in cubes, nuggets, or shreds; or 1 lb. shrimp or scallops (or a combination), shrimp butterflied, scallops halved if large

1 Tbs. cornstarch

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